#SLOWLIFE: TRAVELLING GASTRONOMY WITH FINEST FOOD SINGAPORE
This recipe's ingredients were selected at Finest Food SG
- Peru White Asparagus
- Organic Lotus Root
- Organic Pea Sprouts
- Bonito Flakes
- Organic Silken tofu
Ingredients
- 2 wholemeal pita breads
- 2 stalks white asparagus, shaved thinly
- 1 cup Lotus root, sliced thinly and halved
- 1/2 cup pea sprouts
- 1 cup bonito flakes
- 1 tablespoon sesame seeds
- 1/2 cup silken tofu
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Pink Himalayan Salt
Method
- Preheat oven to 195°C. Mix sesame oil and a pinch of salt into mashed silken tofu. Spread tofu cream on pita bread. Cover tofu cream with white asparagus.
- Bake lotus root in the oven at 195°C for 8 minutes
- Layer baked lotus root onto white asparagus and tofu cream and bake for another 10 minutes
-
Remove from oven, top with pea sprouts and bonito flakes and serve!
